Mexican Street Corn Casserole

5 from 1 vote
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This Mexican Street Corn Casserole is rich, creamy, and filled with the irresistible flavors of sweet corn, cotija cheese, and fresh herbs. This one-pan version makes for a quick prep and an easy cleanup. Enjoy this as a delicious side dish perfect for Taco Tuesdays and summer cookouts!

An image of Mexican street corn casserole in a serving bowl.
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Why Make Mexican Street Corn Casserole

This Mexican street corn casserole recipe is packed with festive flavors all in one bite. It has sweet corn, mayonnaise, cotija cheese, chili powder, and lime juice. This easy recipe is perfect for summer!

  • A delicious twist on a classic favorite. This one-pan version takes all the flavors of traditional Elote and transforms it into a convenient side dish, making the prep time and clean-up easier!
  • Brings the vibrant flavors of Mexico to your kitchen. This dish is a delightful blend of sweet, savory, tangy, and spicy flavors. It’s a fiesta for your taste buds in every bite!
  • Perfect meal or side dish. This dish will surely be a crowd favorite for summer BBQs and festive gatherings. I love to serve it with ground beef fajitas, Mexican chicken soup, and Mexican stuffed peppers.

Ingredient Notes

An overhead image of the ingredients of Mexican street corn casserole in separate containers with labels.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

  • Corn. You can use fresh, frozen, or canned sweet corn.
  • Onion. White or yellow onions will work great.
  • Jalapeño. Optional, but you can add jalapenos to add spice to your dish.
  • Shredded chicken. Optional, use shredded chicken for more protein or skip it altogether.
  • Mayonnaise. If you don’t have mayonnaise, you can use Mexican crema.
  • Sour cream. Substitute it with Greek yogurt.
  • Canned chipotles in adobo. You can use chipotle powder or dried chipotle peppers as an alternative.
  • Cotija cheese. Queso fresco works great, too.
  • Seasonings. I used a blend of chili powder, garlic powder, salt, and black pepper for the sauce. But you can add other seasonings like cumin, ground coriander, and cayenne pepper.
  • Toppings. Use toppings of your choice! I used cotija cheese, fresh cilantro, avocado slices, and fresh lime juice.

Recipe Variations

Protein options. Shredded beef will work in place of chicken.

Serve it with grains. Make this dish more filling by adding rice or quinoa!

Steps To Make this Mexican Street Corn Casserole Recipe

A collage of two photos. On the left is an image of the sauce in a food processor, and on the right is corn in a bowl.

Step One. In a small food processor combine; mayo, sour cream, cotija cheese, seasonings, chipotle peppers. Then, blitz together to make the sauce.

Step Two. In a large bowl, add the thawed corn, onions, chopped jalapeños and chopped cilantro, and mix well. Then, pour the sauce over the corn mix. Toss everything well to ensure even coating.

An image of corn casserole before baking.

Step Three. Add the mix to the baking dish. Then, sprinkle the remaining chili powder on top and extra cotija and/or queso fresco.

An image of Mexican street corn casserole in a baking dish.

Step Four. Bake for 40 minutes or until heated through and the sides begin to bubble, cheese is browned and melted. Remove from oven after baking. Before serving, garnish with avocado, cilantro, lime slices if desired. Serve warm and enjoy!

What to Serve with Mexican Street Corn Casserole

This recipe is delicious even served on its own, but it also pairs well with so many other dishes!

Recipe Tips

  • Char the corn on a grill or oven before mixing them into the casserole.
  • For an extra crunch, top it with a layer of crushed tortilla chips or panko breadcrumbs mixed with butter before baking.
  • Keep it warm when serving for a gathering in a slow cooker or chafing dish.

Make Ahead and Storage Tips

To make this casserole dish ahead of time, make the sauce and corn mixture and store them separately. Assemble them into a baking dish right before baking and add the toppings.

Store leftovers in an airtight container and store in the fridge for 3-4 days. To reheat, microwave for 30 seconds or until completely warm.

Recipe FAQs

Can I use canned or frozen corn instead of fresh corn?

Yes, you can use canned or frozen corn for an easy prep.

Can I freeze Mexican street corn casserole?

Yes, you can freeze this dish for up to 2-3 months when stored in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

How spicy is Mexican street corn casserole?

I used jalapenos, chipotle peppers, and chili powder so it has a good amount of spice. You can definitely adjust the spice level according to your preference. Make it milder by omitting the jalapenos and chili powder, or add more to make it spicier.

Other Delicious Mexican Recipes to try

An image of Mexican street corn casserole in a serving bowl.
5 from 1 vote

Mexican Street Corn Casserole

Mexican street corn casserole is packed with irresistible flavors, vibrant veggies, and delicious toppings. Perfect for festive gatherings!
Prep: 15 minutes
Cook: 40 minutes
Servings: 8

Equipment

Ingredients 

Corn Casserole:

  • 40 oz bag frozen corn, thawed (about 5-6 cups)
  • ¼ cup diced onion
  • 2 diced jalapeño, optional
  • 2 cups shredded chicken, optional
  • cup queso fresco, shredded, optional

Sauce:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp chili powder
  • 2 tbsp canned chipotles in adobo
  • 1 tsp garlic powder
  • ½ tsp salt, more to taste
  • ½ tsp black pepper
  • ¼ cup cotija cheese

Toppings/Garnish:

  • cup cotija cheese for topping, or use queso fresco, both work great
  • 2 tbsp cilantro – chopped, more for garnish
  • ½ tsp chili powder for topping garnish if desired)
  • avocado slices, optional for garnish
  • fresh limes , optional for garnish

Instructions 

  • Preheat oven to 375°F. Spray a 9×9 (or similar in sized baking dish) with nonstick spray.
  • In a small food processor combine; mayo, sour cream, cotija cheese, seasonings, chipotle peppers. Blitz together to make the sauce.
  • In a large bowl, add the thawed corn, onions, chopped jalapeños and chopped cilantro, queso fresco if using mix well.
  • Pour the sauce over the corn mix. Toss everything well to ensure even coating. Add the mix to the baking dish.
  • Sprinkle the remaining chili powder on top and extra cotija and/or queso fresco.
  • Bake for 40 – 50 minutes or until heated through and the sides begin to bubble, cheese is browned and melted. Remove from oven. Garnish with avocado, cilantro, lime slices if desired. Serve warm!

Notes

Recipe Tips
  •  
  • Char the corn on a grill or oven before mixing them into the casserole.
  • For an extra crunch, top it with a layer of crushed tortilla chips or panko breadcrumbs mixed with butter before baking.
  • Keep it warm when serving for a gathering in a slow cooker or chafing dish.

Nutrition

Serving: 1 cup | Calories: 370kcal | Carbohydrates: 36g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 439mg | Potassium: 542mg | Fiber: 4g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 40 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 370
Keyword: mexican street corn casserole
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